Dessert Drama!
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A blog all about desserts with their recipes! Yummy!
1 note • Reblog Chocolate Peanut Butter Banana Bites!!! YAY! Recipe here!~ ingredients: 2 large bananas, sliced 1/2 inch thick rounds1/4 cup powdered sugar2 tablespoons creamy peanut butter1 tablespoon heavy cream4 oz 62% cocoa chocolate, choppedFleur de Sel (fancy, flaky, French sea salt), to taste directions: Line multiple cookie sheets with wax paper. Place banana slices in rows. Set aside. Whisk together powdered sugar, peanut butter, and heavy cream until smooth. Transfer to a ziplock baggie and cut off the tip. Pipe on to the top of the banana slices. Set aside. In a double boiler (or glass bowl) over simmering water, melt 2 oz of the chopped chocolate. Stir with a spatula until completely melted. Once melted, continue cooking until the chocolate reaches a temperature of 115°F. Immediately remove double boiler from the heat. Begin slowly adding in the remaining 2 oz chopped chocolate, stirring constantly. Continue stirring until chocolate cools down to 90°F. Using a spoon and toothpicks (or whatever works for you) coat the peanut butter topped bananas with the tempered chocolate and return to the wax paper. Lightly sprinkle the tops with some Fleur de Sel. Continue until all the bananas have been coated. Then transfer the cookie sheets to the fridge and let harden for 2 hours. At this point you have a few options: 1. Eat Immediately: This one is pretty self explanatory! ;) 2. Eat Gradually: If you are going to eat them throughout the week, transfer to an airtight container (or a ziplock baggie) and grab them whenever you need a sweet treat. If you are storing them longer than 7 days, freeze them instead. 3. Freeze: Transfer to an airtight container (or a ziplock baggie) and freeze for up to 3 months. Eat directly from the freezer if that’s your thing, or let cool on the counter for 15 minutes before eating!
0 notes • Reblog Oreo Cheesecake Cookie ahhhhh soooo good!! :) Recipe here!~ 16 Oreo cookies 1/2 cup non-dairy butter, softened (such asEarth Balance) 6 tablespoons non-dairy cream cheese (such asGalaxy Foods Cream Cheese Alternative) 1 cup sugar 1 teaspoon vanilla extract 1 1/4 cup all-purpose flour Preheat oven to 375. Spray two baking sheets with cooking spray. Set aside. In a food processor, add Oreo cookies and process into fine crumbs. Set aside. In a large bowl, cream the butter and cream cheese using a mixer until light and doubled in volume. Add sugar and vanilla, and mix until well combined. Add flour and 1 cup Oreo crumbs, and mix by hand until just incorporated. Refrigerate dough for about 30 minutes. In a shallow bowl, add remaining Oreo crumbs. For each cookie, take a golf ball-sized amount of dough, roll into a ball, and roll in Oreo crumbs until completely covered. Place cookie balls onto prepared baking sheets. Bake for 12 minutes, or until puffy and set. Cool on pan for 3 minutes before transferring to a wire rack to cool. Store in airtight container. Makes about 24 cookies.
0 notes • Reblog Mini Rock Road Cookies = HEAVEN!!! Yum! Recipe here!~ ingredients: 2 1/2 cups all-purpose flour1 teaspoon baking soda1/4 teaspoon salt3/4 cup Dutch processed cocoa1 cup unsalted butter, at room temperature1 cup granulated sugar1 cup light brown sugar2 large eggs2 teaspoons vanilla extract1 cup mini chocolate chips1 cup Mallow Bits1 cup chopped almonds directions: 1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a Silpat. Set aside. 2. In a medium bowl, whisk together flour, baking soda, salt, and cocoa. Set aside. 3. With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract. Mix until blended. 4. Slowly add flour mixture to sugar mixture and mix until flour disappears. Stir in chocolate chips, Mallow Bits, and chopped almonds. Drop cookie dough by rounded teaspoons onto prepared baking sheet, about 1 inch apart. 5. Bake cookies for 8 minutes, or until the cookies are set around the edges, but still soft in the center. Don’t over bake. Remove from oven and let sit on baking sheet for 2 minutes. Move to a cooling rack and cool completely.
0 notes • Reblog Almond Joy Candy Fudge!! Yummmm(: Recipe here!~ Chocolate Almond Base:  128g (1/2 cup) Coconut Butter (or make your own)   42g (2 tbs) Brown Rice Syrup (or honey/agave)   1/4 cup Light Coconut Milk, canned  1/2 tsp Almond Extract  48g (1+1/2 scoops) Chocolate Protein Powder  30g (6 tbs) Regular Cocoa Powder (unsweetened)  1/8 tsp SaltTop Coconut Layer:  64g (1/4 cup) Coconut Butter, room temp/soft  1/4 cup Light Coconut Milk, canned  3/4 tsp Stevia Extract*  1/4 tsp Coconut Extract (optional)  48g (1/4 cup) Granulated Erythritol  64g (2 scoops) Vanilla Protein Powder  45g (3/4 cup) Reduced Fat Shredded Coconut Directions (for the bottom layer):1.  Line a brownie pan (or loaf pan if you want a taller/thicker fudge)) with tin foil (parchment paper might work too) and set aside2.  Add the protein powder, cocoa powder and salt into a small bowl and set aside3.  In a medium microwave-safe bowl, add the coconut butter and brown rice syrup.  Microwave for 20 seconds, until coconut butter becomes soft and slightly melted2.  Stir in the coconut milk and extract.  Then stir in the prepared protein powder/cocoa/salt mixture one spoonful at a time (mixture should look like a dark paste).  Scoop this into the prepared pan, spread to the edges and flatten with a rubber spatula.  Freeze while you make the coconut topping.Directions (for the top layer):1.  In a large bowl, add the coconut butter (it should be somewhat soft, like play-doh or fudge), coconut milk and coconut extract.  Stir this mixture until the coconut butter “dissolves” and it looks like a paste (I used the back of a spoon to press the coconut milk into the butter).2.  Stir in the erythritol (don’t worry if it doesn’t dissolve right away, it will soon).  Add the protein powder, one scoop at a time, pressing the powder into the coconut mixture with the back of a spoon until it dissolves (it will look like there is too much but it will dissolve soon)3.  Repeat with the shredded coconut.  When mixture is fully mixed, scoop it over the chocolate crust and flatten with a rubber spatula (I used a pastry roller).  Refrigerate covered overnight.  Slice and serve the next day!
1 note • Reblog Reeses cups! Recipe here!~ INGREDIENTS ½ cuporganic graham cracker crumbs3/4 cuporganic palm sugar3/4 cupnatural crunchy peanut buttermake your own peanut butter1 poundorganic fair trade milk chocolate PREPARATION: METHOD Use a large mixer to combine graham crackers, sugar, and peanut butter. Mix on medium speed until filling is well combined. Melt the chocolate in a double boiler. Spoon with 1 to 2 inches of chocolate in the muffin tins (use muffin tin wrappers). Spoon 1 tbsp peanut butter combination in the center and flatten the top. Cover with chocolate and smooth the top so that it’s shaped like a true Reeses cup. Once cooled down, freeze the Resses cups for a few hours. Enjoy! p.s. follow this boy here he made them!! :) 
0 notes • Reblog Olive Oil Rice Krispie Treats! Recipe here!~ ingredients: 12 ounces marshmallows (about 44 regular or 7 cups mini marshmallows)3 tablespoons extra virgin olive oil7 cups crisp rice cerealsea salt directions: Lightly grease a 13-by-9-inch baking pan with olive oil or cooking spray. Melt marshmallows and olive oil together in a large saucepan over low heat, stirring occasionally, until completely melted. Remove from heat and fold in cereal, gently turning the mixture until completely coated. Press into prepared pan (you may find it easier to use your hands for this, and if so, generously oil them beforehand so the cereal mixture doesn’t stick). Sprinkle with sea salt. Cut into 2-inch squares. Treats can be stored, lightly covered in the refrigerator, for up to three days, but are best enjoyed within a day of making them.
0 notes • Reblog Brown Butter Cookie Dough Pretzel Bars = TO DIE FOR!! <3 Recipe here!~ Crust Ingredients:1/2 cup (1 stick) cold butter1 cup all-purpose flour1/4 cup confectioners’ sugarCookie Dough Ingredients: 1/2 cup butter, room temperature4 ounces cream cheese, room temperature3/4 cups light brown sugar, packed1 cup all-purpose flour1/2 teaspoon salt1 tablespoon vanilla extract1 cup semisweet chocolate chips (I like to use mini chips)a few tablespoons water (as needed)Other Ingredients:about 30 pretzels1/2 cup chocolate chips for assemblyDirections:Note: I decided after making these bars that the cookie dough needed to be half as high to make them easier to eat and to better balance the flavors, so I’ve cut it in half in this recipe. That means your bars will only be half as high as in the photos. If you’d rather them be just like the photos, just double the cookie dough ingredients (not the crust or other ingredients).Brown the butter for the cookie dough: Put the 1/2 cup of butter in a saucepan over medium heat. Melt it and heat until the butter begins to brown. Begin swirling so it will cook evenly. Brown it to a dark amber and then pour it out into a shallow dish. Stick this in the freezer to firm up a bit. When firm, set it out to come to soften slightly while you prepare your crust.Make your crust: Preheat your oven to 350°F. Prepare a 9-inch square baking dish with a foil sling. To do this, tear off 4, 16-inch long pieces of aluminum foil and fold them in half. Situate two side-by-side in the pan, covering the bottom of the pan to the edge (they will overlap). Situate the other two strips in the same manner, but perpendicular to the first. The overhanging foil of the sling will make it easy to remove the cake from the pan after baking and cooling. Grease the sling with cooking spray or butter and flour.In a big bowl using a pastry cutter (or in the bowl of a food processor), cut the cold butter into the flour and confectioners’ sugar. Press this mixture into your prepared pan using the bottom of a glass or something similar. Bake 20 minutes or until light brown. Let cool on wire rack.Make your cookie dough: While the crust cools, in a medium bowl, cream together the softened brown butter and sugar. Add the cream cheese and whip the mixture until fluffy. Stir in the flour, salt, vanilla and chocolate chips. Add the water one tablespoon at a time stirring between each, until the dough reaches a consistency just a touch thinner than regular cookie dough (such that it will be thick but spreadable). When your crust is completely cool, spoon cookie dough in big dollops around it and use an offset spatula to gently level it out into an even layer. Chill this while you prepare your chocolate.Assemble the bars: Melt chocolate chips according to package instructions in the microwave (usually you heat on half power for a minute and stir, followed by 15 second intervals until the chips are melted, stirring between each heating) and let them cool slightly before pouring the melted chocolate into a plastic zip bag and cutting off the tip of one corner. Drizzle chocolate across the surface of the cookie dough and use this as “glue” to lay your pretzels out in neat rows (working quickly so your chocolate doesn’t harden before you’ve finished laying your pretzels out).Repeat the chocolate drizzle over the surface of the pretzels. Chill to set the chocolate, then use the ends of the foil sling to pull the bars out of the pan and then slice them to serve. I sliced them into two-pretzel bars for photos, but they’re so rich that one-pretzel squares are the serving size I’d recommend.
1 note • Reblog Lemon Crumb Cake Recipe! Yummy!!!! (There’s no link but here’s how to do it!) 20 Servings / Prep: 20 min. Bake: 30 min. + cooling Ingredients: 2 cups buttermilk 1 cup sugar 2 eggs 2 tablespoons butter, melted 2 teaspoons vanilla extract 3 cups all-purpose flour 1-1/4 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1 can (15-3/4 ounces) lemon pie filling Topping: 1 cup all-purpose flour 2/3 cup sugar 1/3 cup cold butter, cubed 1/4 cup sliced almonds, toasted Reduced-fat vanilla ice cream, optional Directions: In a large bowl, beat the first five ingredients until well blended, combine the flour, baking powder, salt and baking soda; gradually beat into buttermilk mixture until blended. Pour into a 13-in. x 9-in baking pan coated with cooking spray. Drop pie filling by tablespoonfuls over batter. In a small bowl, combine flour and sugar. Cut in butter until crumbly. Stir in almonds; sprinkle over batter. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Serve warm with ice cream if desired. Yield:20 servings. Nutrition Facts: 1 piece (calculated without ice cream) equals 295 calories, 7 g fat (3 g saturated fat), 62 mg cholesterol, 255 mg sodium, 53 g carbohydrate, 1 g fiber, 5 g protein.
1 note • Reblog Rhubarb Cheese Pie Recipe!!! Yum! (There’s no link.. but here’s the recipe!) 8 Servings / Prep: 35 min. Bake: 25 min. + chilling Ingredients: Pastry for single-crust pie (9 inches) 4-1/2 teaspoons all-purpose flour 1 tablespoon cornstarch 1 cup sugar, divided 1/2 cup water 3 cups sliced fresh or frozen rhubarb 1 teaspoon vanilla extract, divided 12 ounces cream cheese, softened 2 eggs, lightly beaten 1 egg yolk Directions: Line a 9-in. pie plate with pastry; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. In a small saucepan, combine the flour, cornstarch and 1/2 cup sugar. Add water and rhubarb; stir until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/2 teaspoon vanilla. Transfer to prepared pastry. In a small bowl, beat the cream cheese and remaining sugar and vanilla until smooth. Add eggs and egg yolk; beat on low speed just until combined. Spread over top of pie. Cover edges with foil. Bake at 325 degrees F for 25-30 minutes or until set. Cool on a wire rack for 1 hour. Cover and refrigerate for at least 4 hours before serving. Yield: 8 servings. Editor’s Note: If using frozen rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out. Nutrition Facts: 1 slice equals 410 calories, 24 g fat (13 g saturated fat), 130 mg cholesterol, 246 mg sodium, 43 g carbohydrate, 1 g fiber, 7 g protein.
1 note • Reblog S’mores Browines!! Ahhhh so good!!! Recipe here!~ 1 pack Betty Crocker Fudge Brownie mix (made with Dutch Cocoa)  10.25oz 1/3 cup vegetable oil 2 tbsp water 1 large egg 2 cups miniature marshmallows 4 graham crackers, cut into chunks 2 Hershey’s Milk Chocolate Bars, cut into each segment Preheat the oven to 350F. Line an 8x8 inch square baking pan with non-stick baking paper. Transfer the brownie mix into a bowl. Add the vegetable oil, water and egg. With a wooden spoon or a whisk, stir the mixture 50 times. It may be a little lumpy. Pour into the baking pan and bake for 25-26 minutes or until a toothpick inserted in the center comes out almost clean. Remove pan from the oven. Set the oven to broil. Cool brownies for about a minute then sprinkle the marshmallows over the warm brownies. Make sure to cover most of the area. Sprinkle the graham crackers on top of the marshmallows. Broil about 4-5 inches from the heat for 30 seconds to a minute until the marshmallows are golden brown. Watch carefully so that they don’t burn. Sprinkle with Hershey’s milk chocolate bars.